Squash with Tomatoes, Onion, and Peppers

by: Sue

I used this recipe a lot when we lived on the farm and I had an abundance of all the ingredients in my garden. Dad lived on the farm with us at one time, and he would come in mid-morning and ask, “What’s for lunch?” I’d say, “I don’t know, Dad, what sounds good to you?” He always replied, “Squash!” and I would make this dish for him.

2 cups squash, quartered lengthwise and cut into 3/4 inch slices
1/2 onion, chopped
1 large tomato, diced
1 bell pepper, diced, (or jalapenos if you want some spice)
1 teaspoon sugar
2 chicken bouillion cubes (not needed if you cook in chicken broth)
salt and pepper to taste

Place prepared vegetables into a saucepan; add water or chicken broth to cover and remainder of ingredients. Bring to a gentle boil over medium low heat and cook until tender. Don’t overcook! Vegetables are best when cooked to tender but not beyond.

Hope you’re getting some of these in heaven, Dad!

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